Monthly Archive for: ‘February, 2013’

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  Belgian milky dough

  Typically Belgian milk dough for and other sweet pastries. Preparation time 20 minutes .. Rising 10+20+30+45 minutes .. Baking 25-30 minutes

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  Mayetts

  Mayetts are a type pastry with walnut-frangipane typical for Ghent. Originally it was a cake with cream, but as the evening something was left in the bakery was this cake. So the baker replaced the cream by notenfrangipane and Mayetten are the real hits. I …

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  Pecan nuts frangipane

  Similar to the original frangipane filling of walnuts. Great to use for stuffing cakes and pastries. Preparation time 5 minutes

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  Italian Amaretti

  The only, real and delicious Italian amaretti. Preparation time 20 minutes .. Baking 16-20 minutes

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  Winter papillote

  Pure farmers’ costs, but tremendously tasty and definitely a comfort food. Preparation time 20 minutes .. Baking 60 minutes

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  King Arthur bread

  In the annals of English royal bakers is said that King Arthur was a real lover of bread, especially oat bread and therefore his royal court just stunningly rich supply of different types of grains and especially oats. I think that King Arthur had already …

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  Caramel cream

  Gourmet caramel cream. Preparation time 30 minutes .. Baking 30 minutes .. Cooling 120 minutes

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  Pork tenderloin with Blackwell sauce

  Soft tenderloin with spicy pickled, English, Blackwell Sauce. Preparation time 60 minutes

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  Blackwell sauce

  A masterful sauce, extreme easy: stir, thicken and ready: blackwell sauce or pickelssaus is great with pork or cod fillet. Preparation time 30 minutes

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  Pizza with lamb and pistachios

  This recipe was actually our Valentine’s dinner. Something special, light but delicious. Preparation time 40 minutes .. Baking 10 minutes

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